Spring is in the air and the perfect time to get strawberries and rhubarb together. This combination goes well together and has been enjoyed in homes for years, no decades. 🙂 This Strawberry-Rhubarb Upside-Down Cake caught my eye in the New York Times and thought I’d give it a try. So glad I did – it’s been enjoyed by all who sampled it. Serve with a dollop of whipped cream or a scoop of ice cream. Enjoy!

Preheat the oven to 350 degrees. Line a 9-inch pan (at least 2 inches deep) with parchment paper and grease the parchment paper with 1-2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.

To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix just until combined.

Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.